Jewish Grandma’s are notorious for a few things: their food, their loud voices and their intent to set-up their granddaughter with “a nice Jewish boy.” Let’s skip the failed dating set-ups, the loudness of my Grandma and just focus on her food. Chopped liver was always on the table at both of my Grandma’s houses and I devoured it. Did I know how good it was for me? Nope, but it was delicious (yes, delicious) so I ate it.
But now I know that properly sourced liver (from properly raised animals) is a serious super-food. Liver is one of the most nutrient-dense foods out there: it is an abundant source of vitamin A, arachidonic acid, DHA, and the B vitamins. It can also help boost energy, libido, muscle growth and brain power. Don’t believe me? Check out this article on the 10 Health Benefits of Chicken Liver.
Ingredients (Makes approx. 3 cups)
- 1 lb. organic chicken liver
- 3 hard boiled eggs [directions]
- 2 small onions
- 1/2 tsp. salt, more to taste
- 1/4 tsp. pepper, more to taste
- fat of choice for frying the onions
1. Pre-heat oven to broil, line a baking sheet with tin foil and set aside.
2. Rinse the liver under cold water and pat it with a paper towel to dry.
3. Lay the liver on the baking sheet and broil in the oven for 10 minutes – flipping halfway through (5 minutes per side).
4. While the liver is broiling, chop the onions into eighths (they do not need to be super small because you will be pulsing them in the food processor eventually) and fry them in about a tsp. of oil (I use coconut) in a pan on the stove until browned. Set aside.
5. Next, use a fork or potato masher to mash the hard boiled eggs in a medium bowl and set aside as well.
6. Once the liver has broiled, allow to cool for 10 minutes.
7. Once cool, add the liver to a food processor and pulse for about 8-10 seconds (or until desired consistency).
8. Remove the liver and add it to the hard boiled egg mash and mix to combine.
9. Add the onions to the food processor and process until finely chopped.
10. Add the onions to the egg and liver mixture and mix to combine.
11. Season with salt and pepper (adding more to taste).
12. Serve with veggies or by the spoonful – store in an airtight container in the fridge for up to a week.
Questions of the day…
Have you pushed yourself to incorporate different foods into your diet? Does your Grandma set you up on dates as well?
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